This two-day session provides training in food safety for commercial cheesemakers. Utilizing Peter’s HACCP-Based Program Manual, this session will prepare participants to design and implement a HACCP program appropriate for small-scale artisan cheesemaking operations. Participants will work on elements of the HACCP program including
• Product Descriptions
• Cheese Production Flow Charts
• Critical Control Points
• Prerequisite Programs
This session will be held in Westminster, Vermont. Address and directions will be sent upon registration.
Westminster Artisan Cheesemaking offers workshops on the fundamentals of making and aging cheese and operating a small-scale, farmstead or handmade cheesemaking business.
Workshops are limited to 5-10 participants, and offer backgroundand foundation information, dialogue and discussion, and hands-oncheesemaking and/or affinage experience.
Introductory workshops are tailored to the needs and interestsof aspiring and beginning cheesemakers.
Affinage and Advanced workshops are designed for licensed manufacturers looking to improve and/or expand their cheese production.
HACCP/Risk Reduction workshops are ideal for anyone planning for or already engaged in cheese production on a small scale.
Complete details can be found at www.dairyfoodsconsulting.com/westminsterartisan.shtml
Or contact Rachel or Peter at westminsterartisan@gmail.com